Croque Salmon Recipe

Copy & Paste into your blog!

<object width="400" height="300"><param wmode="transparent"><param name="FlashVars" value="xmlfile=http://www.nibbledish.com/components/rachel/croque-salmon/recipe.xml"><param name="movie" value="http://www.nibbledish.com/components/rachel/croque-salmon/recipe.swf"><embed wmode="transparent" FlashVars="xmlfile=http://www.nibbledish.com/components/rachel/croque-salmon/recipe.xml" src="http://www.nibbledish.com/components/rachel/croque-salmon/recipe.swf" width="400" height="300"></embed></object>

Ingredients

• 4 slices white bread
  
• 1 tbsp melted, clarified butter
• 3 tbsp whipping cream
• 50g finely grated gruyere
• freshly grated nutmeg
• fine sea salt and powdered white pepper
• 1 tsp of finely chopped Italian flat-leaf parsley
• 100g smoked salmon

How to make Croque Salmon

This is a great breakfast, snack, or light lunch sandwich. It's based on the popular croque monsieur, but done with smoked salmon instead. Feel free to swap the salmon for some other cured meat and substitute appropriate herbs/spices in the cheese mix as well. The only important thing to note is that the gruyere has to be VERY finely grated, so unless you're using a very fine grater (e.g. a fine microplane), finely chop the cheese again after it's been shredded.

1. Cut the skins off the bread, and spread one side of each slice with clarified butter.
2. Whisk the whipping cream until it has thickened, but before it forms soft peaks (it should be kind of frothy, like a thin milkshakes consistency). Fold in the cheese, a pinch of nutmeg (I used about 1/4 of a whole nutmeg, grated in freshly), and season with salt and pepper. Add in the parsley, and mix gently to combine.
3. Spread the cheese-and-cream mixture onto the unbuttered side of the bread. Layer the smoked salmon slices over the cheese mixture on two slices of the bread, trimming the slices so they don't stick out from the sides of the bread and ensuring that the entire surface is covered. Cover with the other slices so the order of each sandwich is butter, bread, cheese, salmon, cheese, bread, butter. (You can make the sandwiches until this step and store them in the fridge overnight.)
4. Just before serving, heat a non stick sauté pan over medium-low heat. Place the sandwiches in and cook gently to toast the bread and to warm through and melt the cheese without overcooking the salmon (it should take about 3 minutes per side). Cut into smaller pieces and enjoy!

• 
  telliecoin says

  tea for two? :D

• 
  rachel says

  actually breakfast for one. :) i made it for my partner to bring to work, hence the brown paper bag.

• 
  wilsfresh says

  My mouth waters!

• 
  JaiLovesCake says

  this is really creative and looks yum, now get back into the kitchen and make me one with tuna because i HATEZ salmon. (and rhubarb) *kicks rachel* Haha

• 
  telliecoin says

  I wish someone would make me breakfast in a brown paper bag too :( I usually put 2 cookies in a brown paper bag for myself for random munching at uni.. but I always end up eating it before I even reach uni.. goddamn train makes me so hungry!

• 
  telliecoin says

  I wish someone would make me breakfast in a brown paper bag too :( I usually put 2 cookies in a brown paper bag for myself for random munching at uni.. but I always end up eating it before I even reach uni.. goddamn train makes me so hungry!

• 
  yongfook says

  crispy delishus

• 
  duodishes says

  Love croque monsieur! Let's make it a croque madame with the egg on top!

• 
  gatesjd says

  I cheated and used a quick tuna salad—but delicious all the same! I promise to make it with smoked salmon one day. Honest.

• 
  rachel says

  gatesjd: well the beautiful thing about sandwiches is that you can put whatever fillings you like in! i love this with ham too. :)

Register or login to add a comment!